Menus & Tags

Tags:

Recent Review

I've been making
this recipe since it
was published in
1997. I took a copy
to college on a
recipe card that
year and have always
found it to be
astoundingly
good.Whether you
follow the recipe
exactly, as I did as
a novice cook, or
adjust it
to your taste, you
will do well.
In the last year
I've experimented
with making it
modestly healthier
by using half
whole-wheat pastry
flour and slicing it
into 1x1" diamonds
(and then giving
away most of the
batch). It is also
delicious that way,
particularly when
topped with
pecans.